If you like something…

Author Notes:On a recent day when an acquaintance asked me what he should serve with grilled black bass, I instinctively said salsa verde. You can’t go wrong with salsa verde. There is no other sauce that extracts summer resources so vividly, or that pairs so well with other summer foods like grilled fish, chicken or steak. Salsa verde doesn’t have the heft of pesto, thanks to the acidity of vinegar and lemon, but it has plenty of kick from anchovy, garlic and red pepper flakes. You could add some basil or mint, but why should you? —Amanda Hesser

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Makes 3/4 cup

1
cup packed parsley leaves, chopped

1
teaspoon chopped capers

1
anchovy filet, chopped

1
small garlic clove, crushed and chopped

1
tablespoon minced onion

Pinch red pepper flakes

2
teaspoons red wine vinegar

Salt and pepper

5
tablespoons olive oil

Lemon juice, to taste

In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste.

I just dropped in to thank you for this recipe, I've lost track of the number of times I've made it as it's now a staple in my refrigerator. It goes so well with everything - roasted or grilled beef, chicken, lamb, eggs, or just roasted vegetables or plain boiled potatoes. I love this sauce!